1 tablespoon unsalted butter
1 medium onion, diced
1 leek, halved lengthwise, rinsed and sliced thin
5 cloves of garlic, minced
2 teaspoons kosher salt
1 teaspoon pepper
1 tablespoon lemon juice
3 cups unsalted chicken stock
1 bunch watercress, washed and dried
1 10-ounce bag of spinach, washed and dried
Melt the butter in a medium saucepan over medium heat. Add the onion, leek, garlic, kosher salt and pepper and cook until the onions are soft and translucent, about 10 minutes. Add the lemon juice, cook for 1 minute, and then add the chicken stock. At this point, you can turn off the heat until you are ready to eat. Just before serving, bring the stock to a boil, add the watercress and spinach, stir for 1 minute to slightly wilt the leaves, and then purée the soup in a blender until smooth. Serve immediately. Serves 4.
